<^sj 



TX 174 
.L8 05 
1920 

Copy 1 STATE OF LOUISIANA 



TYPE COURSE OF STUDY 



for 



Vocational Home Economics Departments in Negro Schools 



Prepared by 

MISS CLEORA C. HELBING, 

State Supervisor of Home Economics 



Issued by 

State Department of Education 

T. H. HARRIS, State Superintendent 



1920 



Ramires- Jones Printing Co. 
Baton Rouge 



Type Course of Study in 

NEGRO VOCATIONAL HOME ECONOMICS DEPARTMENTS IN 
THE STATE OF LOUISIANA 

First Year — 1st Term 2nd Term 

Period Minutes Period Minutes 

Plain sewing 5 90 

Care of home 5 90 

Cooking 5 90 

Laundry 5 90 

Remaining half-day non-vocational 'ind related subjects (as suggested 
by the Supervisor of Negro Schools). 

Second Year — 1st Term 2nd Term 

Period Minutes Period Minutes 

Dressmaking 5 90 

Millinery and crafts (such as rug 
and mattress making and bas- 
ket weaving) 5 90 

Advanced cooking 5 90 

Infant care and feeding and invalid 

cookery 5 90 

Remaining half-day non-vocational and related subjects (as suggested 
by the Supervisor of Negro Schools). 



n; «f fta 

NOV 29 1920 






^ PLAIN SEWING 

(First year, first term, 5 90-miiiute periods per week.) 

I. Stitches To Be Learned: Basting, running, overhanding, 

chain, and hemstitch. 

II. Articles To Be Made : 

1. Sewing bag to carry work to and from school. 

2. Dish towel, duster, iron liolder, needle book, window cur- 
tains, dresser scarf, and table cover. 

3. Cooking apron. 

a. Drafting of pattern to individual measurements or 
careful study and use of commercial pattern. 

b. Economical placing of pattern. 

c. Best method of cutting. 

d. Basting and hemming, and putting in hem. 

e. Making buttonholes and sewing on buttons. 

f. Careful pressing of finished work. 

4. Mending and darning. After methods are learned have 
pupils apply knowledge to mending of clothing which 
needs repair. These garments should be brought from 
home. 

5. Table runner or center piece. Apply darning stitch to 
embroidery. 

6. Kimona nightgown, combining hand and machine sew- 
ing. 

a. Study of materials suitable for undergarments. 

b. Kinds of seams used in undergarments. 

c. Study of pattern. 

d. Cutting, basting, and fitting. 

e. Simple methods of trimming, avoiding use of colored 
ribbons. 

7. Making of drawers, giving special attention to plackets 
and bands. 

8. Plain underskirt. 

CARE OF THE HOME 

(First year, first term, 5 90-minute periods per week.) 
I. The Home. The aim of the home, ideals in establishing, edu- 
cation in the home, entertainment in the home, difference in 
terms "house" and "home." 



II. The House. 

1. Development. 

a. Evolution of the house. Shelter of different peoples 
and ages. 

b. Comparison of modern and early houses. 

2. Location of the house and its surroundings. 

a. Soils and drainage. 

b. Exposure of the house. 

3. House planning. 

a. Cost. 

b. Appropriate style for surroundings. 

e. Size of rooms, arrangement of rooms, closets, pan- 
tries, and bathroom. 

d. Location and amount of plumbing. 

e. Foundation. 

4. Materials to be used in construction of the house. Con- 
sider walls, floors, plumbing, heating and ventilating 
systems, and lighting. 

III. Home Finishing and Decoration. 

1. Interior floors, walls, and ceilings. 

a. Suitability. 

b. Durability. 

c. Cleanliness. 

d . Beauty. 

2. Furniture and furnishings. 

a. Durability. 

b. Convenience. 

c. Appropriateness. 

d. Ease of keeping clean. 

e. Good and bad taste -in furnishing. 

3. Careful study of lighting, heating, and ventilating sys- 

tems. 

IV. Kitchen. 

1. Requirements of a sanitary kitchen. 

a. Walls and floor coverings, relation to labor in car- 
ing for. 

b. Proper ventilation and lighting. 

c. Care of kitchen and kitchen equipment. 
(1) Means of securing cleanliness. 



(2) Importance of order and neatness. 

(3) Disposal of kitchen wastes. 
2. Equipment for convenient kilclien. 

a. Tables. 

b. Sinks. 

c. Refrigerator. 

d. Cupboards and pantries which are mouse and insect- 
proof. 

e. Flour and other food receptacles. 

f. Arrangement of furniture to save time, energy, and 
steps. Make the best of existing conditions. 

g. Study of choice, care, arrangement, and repair of the 
smaller utensils. 

li. Cleaning of nickel, brass, tin, copper, zinc, granite, 

and glass, 
i. Discussion of kitchen towels: Number, method of 

making, laundering, hanging, and drying, 
j. Cupboard for materials and utensils used in cleaning, 
k. Make a list of these materials and utensils. 

V. The Dining Room. 

1. Discuss size-, location with relation to other rooms, floors 
and floor coverings, wall covering which will suggest 
cheer and brightness, furniture that is durable and ap- 
propriate, simple furnishings, curtains and draperies. 

2. Discuss arrangement of furniture and methods of mak- 
ing dining room serve as living room. 

3. Care of linen, silver, and dishes when not in use. 

4. Necessity for screening windows of kitchen and dining 
room. 

5. Setting the table, method of serving, dishwashing, re- 
moval of stains from tablecloth, mending and darning 
of linen. 

VI. The Bedroom. 

1. Location with reference to other rooms, best floor cover- 
ings and care of same, good shades and draperies, best 
light. Necessary furnishings, advantage of good health- 
ful sleep, therefore, a good bed. 

VII. The Bathrooms. Study of furnishings and equipment, 
following the outlines previously suggested. 



6 

VIII. The Care of the House. 

1. Requirements of a sanitary house. 

a. Sources, kinds, and dangers of dirt. 

b. How to prevent accumulations of dirt. 

c. How to remove dirt. 

(1) Sj^stematic cleaning of rooms. 

(2) Special methods for various rooms. 

d. Care of woods, metals, leather, glass, floors, walls, 
linens, and hangings. 

e. Agents used in securing sanitary conditions. 

(1) Nature's agents: Sun, air, and water. 

(2) Chemicals, soap, soap powders, agents for soft- 
ening Avater, chemicals for removing stains, de- 
odorants, disinfectants, and antiseptics. 

2. Household pests and means of destroying them. 

3. Disposal of wastes to prevent : 

a. Obnoxious gases. 

b. Breeding of flies. 

c. Pollution of water. 

4. Repairs. 

IX. Daily Routine of Household Work. 

1. Necessity for thought and system in : 

a. Planning daily routine, weekly plans, and monthly 
plans. 

b. Division of labor. 

2. Study of household service problems. 

a. Point of view of white mistress. 

b. Point of view of colored rervant. 

c. Suggestions for solution of problems. 

d. Suggestions on how to become best servants in the 
white home. 

e. Give general directions for sweeping, dusting, clean- 
ing of matting, method of washing windows, cleaning 
of painted woodwork, etc. 

3. Household conveniences. 

a. Conveniences that make a house modern. 

(1) "Water system and sewerage disposal. 

(2) ^ Heating and lighting systems. 



b. Helps in housekeeping". 

(1) Fireless cooker. 

(2) Water cooler. ■. 

(3) The clustless mop and dusters. 

(4) Value of a dress foinn to a woman who does her 
own sewing. 

(5) The vacuum cleaner. 

(6) Cement walks, help in housekeeping, estimated 
cost. 

(7) List made of utensils which are not commonly 
found but which would be very useful in gen- 
eral housework. 

COOKING 

(First year, second term, 5 90-minute periods per week.) 
Text: Elements of the Theory and Practice of Cookery, Wil- 
liams and Fisher, The ^Nlacmillan Company. 

I. Care of Kitchen, Stoves, Utensils, Sink, Refrigerator, Cup- 

boards, and Food Supplies. 

1. Pupils list utensils and order of keeping, and become 
acquainted with laboratory. 

2. Laboratory directions as to : 

a. Personal cleanliness. 

b. Care of table or desk and utensils in same. 

c. Care of towels, sink, and stove. 

II. Food. 

1. What food is. 

2. Classification as to : 

a. Sources : animal and vegetable. 

b. Composition : protein, fat, carbohydrates, etc. 

c. Uses in body. 

3. Weighing. 

•i. Table of measures and abbreviations. Practice in meas- 
uring, using cups, tablespoons, and teaspoons. 

III. Classification of Food Reviewed. 

1. Methods of cooking studied: baking, boiling, frying, 
etc. Baking studied in detail. Irish potatoes baked. 
Correct method of dishwashing taught. 

2. Boiling: principles involved; temperature, etc. Prac- 



tice : mashed potato. 

3. Frying : principles involved ; high temperature reached. 
Practice : French fried potatoes ; potato balls. 

4. Steaming: use of double boiler. Cereals. Practice: 
oat meal. 

5. Study of starch (review carbohydrates). Corn meal 
mush or cream of wheat. Corn starch experiments. 

6. Starch (continued) : long cooking of starch emphasized. 
Corn starch mold. 

7. Vegetable fiber or cellulose: vegetable lesson: creamed 
cabbage, creamed turnips, and creamed onions. 

8. Sweet potatoes : Southern dishes : candied sweet po- 
tatoes, grated potato pudding. 

9. Vegetable lesson : eggplant : stuffed, fried ; cucumbers : 
salad. 

10. Cereals, such as grits, cornmeal, oatmeal, cream of 
wheat, and prepared cereals. 

IV. Study of Protein Foods. 

1. Egg lesson. Experiment showing effect of heat on eggs. 

a. Low temperature for long time. 

b. High temperature for short time. 

c. High temperature for longer time. 

d. Cooked in shell below boiling point. Made into sand- 
wiches. 

2. Eggs: Cooked at low temperature. Poached on toast. 
Scrambled with toast. 

3. Omelets: (a) French; (b) with rice; (c) w^th chopped 
meats ; ( d ) with bread crumbs and white sauce. 

4. Thickening property of eggs in custard : 

a. Soft (boiled custard). 

b. Firm (cup custard). 

V. Batters and Doughs. 

1. Classification. Popovers, griddle cakes, steam as leaven- 
ing agent. 

2. Batters. Plain muffins. Study of baking powder as 
leavening agent. 

3. Baking powder biscuit. Baking powder reviewed. 

4. Soda and sour milk as leavening agents. Graham muf- 
fins. 



9 

5. Soda, sour milk, and molasses as leavening agents. 
Brown bread, steamed. 

6. Yeast bread. Study of yeast plant. Classification of 
yeast. Effect of different temperatures and cultures. 
Bread set witli dry or magic yeast. 

7. Dry yeast bread finished. jMade in loaves and baked. 

8. Compressed yeast bread. Homemade j^east cakes. Bread 
and cinnamon rolls. 

VI. Milk Lessons. 

1. Composition, care of milk, bacteria common to milk. 
Souring of milk, controlling lactic bacteria. Discussion 
of churns, thermometers, and separators. Practice : cot- 
tage cheese, cream cheese. Freezers and freezing. 

2. Milk products : cheese, Welsh rabbit. 

3. Rice and potato croquettes v.ith cheese vsauce. 

VII. Cakes and Icings. 

1. Plain cake. 

2. Icing plain cake. 

3. Drop cookies : peanut or j)ecan. 

4. Steamed pudding. 

5. Plain cookies. 

VIII. School Lunches Planned and Prepared. 

IX. Home Supper Planned and Prepared. 

X. JMeat Lessons : l)eef . 

1. Composition. 

2. Cuts. 

3. Methods of cooking. 

a. Broiled steak prepared and cooked. 

b. Roast beef, principles of roasting. 

c. Creamed beef (left from roast). 

d. Pot roast (vrith vegetables). 

e. Croquettes (made from left-over meat, using white 
sauce and bread crumbs). 

LAUNDRY 

(First year, second term, 5 90-minute periods per week.) 
Composed of recitations, demonstrations, and laboratory 
work; principles and processes of laundry work; study 
of equipment. 



10 

Text : Approved ^Methods for Home Laundering, by 
Vail. (Given free by The Proctor and Gamble Com- 
pany, Cincinnati.) 

I. Nature 's Purifiers : sun, air, and water. 

II. Study of Water Used in Laundering. 
1. ]\Iethods of softening. 

III. Study of Soaps. 

1. Commercial soaps. 

2. Homemade soaps. 

IV. Study of Bluings. 

1. Kinds ; advantages and disadvantages. 

2. Methods of using. 

3. Chemical reactions. 

V. Study of Starches. 

VI. Study of Other ^Material Used in Laundry Work and Their 
LTses: paraffine, salt, ammonia, carbona, olive oil, lard, 
borax, soda, javelle water, naphtha soaps, alcohol, ether, 
kerosene, gasoline, hydrogen, peroxide, sulphur, milk, ink 
eradicator, magnesium carbonate, turpentine, benzine, 
acids: hydrochloric, vinegar, oxalic. Fuller's earth, and 
French chalk. 

VII. Laundry Equipment and Its Care. 
1. For home laundry. 

VIII. Removal of Stains: blood, cholocate, coffee, cream, fruit 
and wine, grease spots, indigo, ink, iodine, iron rust, lamp- 
black, machine oil, meat juice, medicine, mildew, milk, 
mucus, paint, perspiration, scorch, stove polish, tar, tea, 
varnish, vaseline, and wagon grease. 

IX. Study of Characteristics of Wool. Silk, Linen, and Cotton 
and Methods of Laundering Them. 

1. Prevention of shrinking and felting. 

2. Prevention of turning yellow, especially of wool and 
silk. 

3. Prevention of fading, use of mordants. 

X. Laundering of Various Materials and Articles. 

1. Washing, preparation of suds, rubbing. 

2. Boiling, rinsing, bluing, starching. 

3. Hanging, drying, _ sprinkling. 

4. Ironing, folding, airing, storage. 



11 

XI. Plan and Order of Work for Day and Week. 

XII. Household Linens. 

1. Bed linen. 

2. Table linen. 

3. Face and bath towels. 

4. Kitchen towels. 

DRESSMAKING 

(Second year first term, 5 90-minute j^eriods per week.) 

I. Review Fiber Study (cotton). 

II. Study of Dress: ready-to-wear, homemade clothing, cost of 
clothing for a year, low, medium, and high. 

III. Making a Plain Tailored Skirt. 

IV. Review Fiber Study (wool). 

V. Study of I)]"ess : Relative cost of homemade and ready-to- 

wear clothing. 

VI. Garments To Be ^lade : Plain shirt waist, lingerie waist. 

VII. Hygiene of Clothing. 

1. The hygienic importance of clothing. 

2. When is the body well clothed? 

3. Relation of clothing to l)ody heat. 

4. Relation of clothing to absorption. 

5. Clothing and cleanliness. 

VIII. Review Fiber Study (silk). 

IX. Study of Dress: Design, measure of harmonj^, essentials 
of a becoming dress, appropriateness in dresses. 

X. Planning a Dress. 

XL Garments To Be ]\Iade: Simple, light dress of thin ma- 
terial. 

XII. Review Fiber Study (linen). 

XIII. Practical W^ork in Testing Linen. 

XIV. Care and Repair of Clothing : Daily care of clothing, 
use of hangers, airing of clothes, use of new^spapers as cover 
bags, careful brushing, pressing, care of clothing between 
seasons, renovation and cleaning of clothing, dyeing, re- 
moval of stains, mending and remodeling, and care of shoes 
and rubbers. 



12 

MILLINERY AND CRAFTS 

(Including rug and mattress making and basket weaving.) 
(Second year, first term, 5 90-minute periods per week.) 
A supplement on these subjects will be issued later after 
material has been collected from teachers in the state who 
have had experience and training in the art of using 
Louisiana products in rug and mattress making and bas- 
ket weaving. 

ADVANCED COOKING 

(Second year, second term, 5 90-rainute periods per week.) 
I. Preservation of Food. 

1. Reasons for preserving food. 

2. Methods: refrigeration, canning, drying, use of pre- 
servatives. 

IL Canning, Jelly Making, Pickling, and Preserving of Fruits 
and Vegetables, Using Steam Pressure Canner with Tin 
Cans; also Canning ajid Preserving in Glass Jars (various 
methods). 

IIL Digestion of Foods. 

1. The cell, its structure, its functions, its powers, stages 
in the life of a cell. 

2. The tissues, kind and functions. 

3. Purpose of digestion. 

4. How food is dissolved in t!ie mouth, in the stomach, in 
the intestines. 

5. Absorption of food and necessary requisites. 

6. Assimilation. Explain process, tell of the circulatory 
sytems concerned. 

7. Excretion, processes of. 

IV. Relation of Cooking to Digestion. 

1. Necessity for variety and balance in foods. 

2. How foods differ in ease of digestion. 

3. How method of cooking affects foods. 

4. Digestion affected by flavors or appearance of foods. 

5. Mastication in eating. 

6. Moderation in eating; necessity of regular hours. 

7. Cheerfulness necessary to good digestion. 



]3 

V. Beverages: Tea, Coffee, Chocolate, Cocoa. Sources, Com- 

position, Food Value, and Prei^aration for INIarket and 
Table. 

VI. Doughs. Review Bread jMaking. 

VII. ]\raking cookies and gingerbread. 

VIII. Pastry: Essentials, Proportions, ^Methods, Two Crust 
Pies, Time for Baking. 

IX. Cake Making. 

X. Desserts : Hot Puddings, Cold Desserts. 

XI. Health. 

1. Human body. 

a. Structure of liuman l)ody. 

b. Functions of human body. 

c. Eemoval of waste from body. 

d. Necessity of daily baths, clean clothes, good habits, 
proper food, relation of good food to good work. 

e. Care of the body as to rest, fresh air, and exercise. 

f. Care of the hair, teeth, skin. 

XII. Sandwiches of Meat, Fish, Fruit, Eggs, or Nuts. 

XIII. Cold Lunch for School. 

XIV. Sanitation as Regards Foods. 

1. Causes of the spoiling of foods. 

2. Prevention of food decomposition. 

3. Dust and flies in their relation to foods. 

4. Selection of food from a market having sanitary con- 
ditions. 

5. Storage and care of food. 

a. Commercial methods. 

b. Home storage. 

e. Care of vegetables, fruits, dairy products, eggs, meats, 
fish, breads, cakes, spices, and canned fruits. 

6. Handling of foods by dealer and housekeeper. 

7. Pure food laws. 

8. Public ordinances regarding sanitary conditions of mar- 
kets and eating houses. 

XV. Serving of a Simple Breakfast Dinner, and Supper. 



14 



INFANT CARE AND FEEDING AND INVALID 




COOKERY 


(Second year, second term, 5 90-minute periods per week.) 


I. Infant Care and Child Welfare. 


1. Health problems of mother and child. 


a. 


Society and family. 


b. 


Heredity and environment. 


c. 


Recognition and protection of rights of the child. 


d. 


Infant mortality. 


e. 


Prenatal care. 




(1) Diet. 




(2) Exercise and diversion. 




(3) Clothing. 




(4) Care of excretory organs. 




(5) Disorders of pregnancy. 


f. 


Confinement, preparation for. 


g. 


First care of the baby. 




(1) Eyes. 




(2) Bathing. 




(3) Clothing. 




(4) Feeding. 


h. 


Daily care of the baby. 




(1) Bath. 




(2) Clothing. 




(3) Sleep. 




(4) Food. 




(a) Mother's milk as compared to cow's milk, 




(b) Artificial feeding of infant. 




(c) Growth and development. 


i. 


Hygiene of infancy. 




(1) Eyes. 




(2) Ears. 




(3) Nose. 




(4) Throat. 




(5) Habits. 


J. 


Diseases. 




(1) Infections and contagions. 


k. 


Adolescence. 


1. 


City and rural health ])roblems. 



15 

m. Protection of maternity and infancy, 
n. References : 

Woman and Marriage, Stephens. 

The Right of the ChikI to Be Well Born, Dawson. 

Preparation for Parenthood, Drake. 

Eugenics, Ellen H. Richards. 

Personal Hygiene, Pyle. 

Care and Feeding of Children, Holt. 

The Four Epochs of a AVoman's Life. 

II. Infant Feeding. 

1. Rules for feeding healthy infants. 

a. Number of feedings. 

b. From birth to four months. 

c. From four months to six months. 

d. After six months. 

e. How to give food. 

f. After feeding. 

g. Nursing. 

2. Healthy infant's diet. 

a. Milk. 

b. Strained fruit juice, 
e. Cereal water. 

d. Sugar. 

e. Bread. 

f. Water. 

3. Food for second year. 

a. Number of feedings per day. 

b. Milk. 

c. Starch and sugar. 

d. Vegetables. 

e. Soup. 

f. Fruits. 

g. Eggs. 

h. Meals for second year. 

4. Meals for third year. 

5. ]\Ieals from fourth year to tenth year. 

6. Objectionable foods for young children. 

III. Invalid Cookery. '•■■:. .■.;.,..;- : - '. 

1. Fundamental principles involved in feeding the sick. 



16 



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IllllllllllllliUllllllinllllllllllllllllilllllllllllli 

014 183 581 6 ^ 



a. Concentration of food. 

b. Artificial food preparation. 

c. Effect of cooking of foods. 

d. Diseases caused by errors in diet and by various food 
poisons. 

e. Food poisoning. 

2. Diet in health and disease. 

a. Diets for special conditions. 

b. Special methods of feeding. 

c. Diet in disease : Tuberculosis, stomach troubles, intes- 
tinal troubles, liver diseases, diseases of the pancreas, 
respiratory organs, circulatory system, nervous sys- 
tem, skin diseases, unclassified diseases. 

3. Time of feeding. 

a. Special feeding. 

b. Regular meals. 

c. Night feeding. 

d. Assistance to the patient while eating. 

4. Invalid cookery. ' 

a. Beverages. 

b. Cereals. 

c. Soups. 

d. Vegetables. 

e. Milk preparations. 

f. Eggs. 

g. ]\Ieats. 

h. Fish and sea foods. 

i. Poultry. 

j. ^leat jellies. 

k. Gelatines. 

1. Special recipes for different diseases. 

m. Liquid diets. 

n. Semi-liquid diets. 

0. Soft diets. 

p. Semi-solid diets. 

5. Service of food to the sick, 

a. Preparing trays for different meals. 

b. Proper attention and .service. 

c. Sterilizing dishes and linen used. 



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014 183 5816 • 



